Halibut with Orange Salsa Recipe

Halibut with Orange Salsa Recipe photo by Taste of Home

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Crispy orange halibut is topped with a homemade salsa featuring tomatoes, oranges, kalamata olives and basil for a company-worthy dish that’ll bring raves. —Gloria Bradley, Naperville, Illinois

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Halibut with Orange Salsa Recipe

Prep: 25 min. + marinating Bake: 15 min.

Yield: 4 Servings

25 15 40

Ingredients

1 cup orange juice
1-1/4 teaspoons Caribbean jerk seasoning, divided
4 halibut fillets (6 ounces each)
1/2 cup panko (Japanese) bread crumbs
2 teaspoons grated orange peel
1/2 teaspoon salt
SALSA:
2 plum tomatoes, seeded and chopped
1 large navel orange, peeled, sectioned and chopped
1/4 cup pitted Greek olives, chopped
2 tablespoons minced fresh basil
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

In a large resealable plastic bag, combine orange juice and 1 teaspoon jerk seasoning. Add the halibut; seal bag and turn to coat. Set aside for 15 minutes.
Meanwhile, in a shallow bowl, combine the bread crumbs, orange peel, salt and remaining jerk seasoning. Drain and discard marinade. Coat halibut with bread crumb mixture. Place on a greased baking sheet.
Bake at 400° for 15-20 minutes or until fish flakes easily with a fork. Broil 4-6 in. from the heat for 3-4 minutes or until lightly browned.
In a small bowl, combine the salsa ingredients. Serve with halibut. Yield: 4 servings.

Nutritional Facts 1 filet with 1/3 cup salsa equals 298 calories, 10 g fat (1 g saturated fat), 54 mg cholesterol, 593 mg sodium, 13 g carbohydrate, 2 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.

Originally published as Halibut with Orange Salsa in Simple & Delicious February/March 2011, p33